Simmer the barley in plenty of water for 20
minutes. Drain the barley once cooked. Preheat oven to 440ºF. Heat a frypan on medium heat and add
oil. Fry the onion until translucent. Add the bacon and garlic and fry
until cooked through. Add the drained barley, sun dried tomatoes and 3/4
of the cheese. Season to taste with salt and pepper if needed. Slice the tops off the capsicum and remove the inside and seeds.
Fill the capsicums with the barley filling and top with the remaining
cheese. Place the tops back on the capsicums and bake for 30 minutes or
until the capsicums are soft.